Rolling Standard Midwestern Four-Grain Whiskey is a very interesting approach to creating a four-grain. Instead of using all four grains together in the same mash, Union Horse Distilling distilled a wheated Bourbon and distilled an American Single Malt, aged both for five years, and then blended them together. After the blending process, the whiskey is then returned to those barrels another 18 months together before being blended again as a small batch. It is non-chill filtered and bottled at 92°.
I am Whiskeyfellow. I am not Ginfellow, and despite the fact that, at the time of this review, there are two hilarious videos of me drinking Malort, I am most definitely not Malortfellow. I review whiskey, it is what I know, it is what I enjoy, and it is my niche. However, there’s this whole damned #DrinkCurious lifestyle that I’ve honestly embraced.
Before I even pour Treaty Oak’s Waterloo Antique Gin in my glass, I’m going to be perfectly transparent. I don’t just dislike gin, I hate it. Gin was my dad’s drink. He loved Gibson martinis, straight up, with a hint of vermouth. My hating gin has nothing to do with my father, I’m just saying this because I’ve been around gin much of my life. I’ve tried many gins from many distillers and I’m going on record stating that I have never found one that I like. To me, they all taste like grabbing a Christmas tree branch and brushing my teeth with it.
It seemed that much of my 2018 involved barrel-finished whiskeys. Scotch, Bourbon, Rye or Irish – all of it jumped out at me. Barrel finishing is an interesting process where the distiller or producer takes an (allegedly) good whiskey and, once properly matured, dumps it to another barrel that previously held something else. That something else may have been another spirit, wine, maple syrup, coffee, or, as we saw with George Dickel, Tobasco sauce.
I had the opportunity in February to meet up with the folks at Rush Creek Distilling at Distill America in Madison. I was intrigued by what they had to offer and was interested in learning more. We talked and they were kind enough to provide me with a sample of their Trophy Whiskey for an unbiased, no-strings-attached review.
Everyone is new at some point. When new whiskey brands come about, they have two choices: Source a whiskey now so you have something to sell (and help pay off the cost of the still), or distill now and sit on the product while it ages, and not recoup any money in the meantime. Both are very expensive, one requires a bit more patience and a lot of faith.
I first tasted Auchentoshan early this year. It was a 17-year independent bottling sold exclusively at Vom Fass, and I fell in love. I felt an immediate need to find other expressions of Auchentoshan to taste what I’d been missing. I went to my favorite whiskey bar and tried the American Oak, the 12-year, and the Three Wood.
Of the three, I opted to buy the Three Wood. I honestly wanted to buy all of them, but alas, my wallet suggested otherwise that day.
Things To Do In Wisconsin When You’re Frozen (But Not Dead)View Post
The mouthfeel was thin and light, something very strange for Stagg, Jr. Flavors of vanilla and nuts were at the front palate. That was followed by a peppery middle. What happened to all of that cherry? If the nose was a cherry bomb, the back palate was cherry syrup.
To get a direct, head to head comparison, I sampled the two bourbons side by side. It may be a product of my own expectations, but this Straight Bourbon left me a bit underwhelmed. While it is touted as their ‘sipping whiskey’, and the Blended Bourbon as their ‘cocktail whiskey’, I found the Straight Bourbon to be much hotter despite the lower ABV. It had more alcohol in both the nose and the palate, which made it rather difficult to appreciate the more subtle flavors lurking beneath the mighty vapors. It was quite crisp, but at the same time surprisingly shallow.